Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-03-05

aOMG NAL A1SJs
HINTS 10 Horsxw1vEs-RrCRrrfs FOR PREPARING
PALArABLg DfsHEsLHuw TO COOK OYSTERS IN
DIFFERENT srYLxs-vARrous KINDS or CAKE, PuD-
DING, ETC, nAsrLY PRxPARHD.
To PRlvKr MusrAnD PLAsrHRs from blistering
mix with the white OF IN egg.
WHITING or AMMONIA in the water II preferable
to soap for cleaning windows or paint.
To REVIVE wnfED RosD immerse tho ends q
the stalks In very hot water for minute or two.
TEE LUsTK8 OF Morocco may be restored BY
vanishing It with the white OF an egg. Apply
with q sponge
To RExovR STAINS from marble take OK gall, O
wineglassful OF turpentine and mix into paste
with pipe clay. Put the paste on the stain and let
1t remain several days.
ONE POUND OLIVE Or, one drachm Oil OF origa-
mum. one and seven-eighths drachms Oil rosemary,
well mixed, Is good for making the hair curl. Ap-
ply two or three times weekly.
/ A PLATE OF FINRLY-PRRFORATKD ZINC fooe
square, hung nve inches above gas burner, Is
said to remove most OF the sulphurous acid SO In
furious 70 persons, plants and books
BATTER FOR FRUIT FRrrrEKs.-Mix three table
spoonfuls OF -four. the yelks OF two eggs and
water enough to make a thin paste; add pinch Of
OF sugar and SCI In cool place TWO or three hours
before using
ROCK CREAx.-Boil one cup Of rice in sweet
milk, add TOO tablespoons Of loaf sugar, pour In
dish and ornament with currant Jelly. Beat the
we a ON
TIE BEST TINE For foot bath is in the middle
OF the forenoon when the vitality Is At its highest
point. After fmmersing the feet for q time In hot
water, LII them out OF the bath and dash Upper
dry.
To CUT Glass JAR.-HM It with lard oil to
where you want to cut the jar; then heat an iron
rod or bar to red heat; fmmerse it In the Oil The
unequal expansion viii crack the jar all round at
the surface OF the OIL and you can LIT on the top
ROASTED OYsExxs.-Take oysters in the shell,
wash the shells clean and lay them on hot Goals;
when they are done they will begin to OPEN Re-
move the upper shell and serve the oysters In the
lower SHE'LL with little melted butter poured over
each.
SPONGE CAKR-Three eggs with one cupful Of
sugar beaten about six minutes; add one-hal cup
cold water, one teaspoon cream tartar, one-half
teaspoon saleratuA little salt and lemon IL one
nRes Stir an together, add two cups hour, stir In
CARE OF CLOTHING Closets In which clothing is
kept should be aired every day. II dresses are to
lie in trunks or drawers they should be folded with
great care and always right side out, particularly
II lined as the dress material folding over the lin
Ing, prevents In measure its creasing.
CAK. WITHOUT EoGs.-One pint of nour, one
cupfu OF sugar. one cupful Of sweet milk, one tea
spoonful OF cream tarter, One-half teaspOonful Of
soda piece OF butter size Of an egg; sift cream tar
1ar, sugar and hour together; flavor to taste.
This Is how to cook cake without eggs.
MUTTON TAIL0w AND STANDARDIZATION tallow is
useful in starching linens with boiled starch.
Melt two ounces OF mutton suet with two ounces
OF white wax and run them into cake from
which you can break on piece the size of quar-
ter dollar, which Will quickly melt in the hot
starch.
PHILADELPHIA BROWN BRBAD.-Three cupfuls of
Indian meal, two cupfuls Of nour, two cupfuls of
sweet milk, one cupful of sour milk, one cupful of
molasseS, one teasp0onful Of soda dissolved In
sweet milk. Steam three hours and brown fifteen
minutes in the oven. II one has not enough milk
part water may be used.
ITALIAN RICE PUDDNG.-A teacupful OF rice the
yelks Of four egg the whites of three beaten
rately, two ounces pounded sugar, two ounces
raisins, onequarter pound snet, chopped very nne;
avorfng OF ratata or VANILLA put these ingredients
into mold and boil an hour and a-halL Serve
with brandy or sweet sauce.
SAUCE FOR BOILED FIsH.-Nake ready while the
nsh Is cooking Tablespoonful Of butter beaten to
cream, with tablespoonful Drowned -four, pinch
OF salt and pinch ofpepper add the strained juice
OF one lemon and teaspOonful OF worcestershire
sauce or OF any good vinegar from the pickle jar.
Add dash OF red pepper, II you use the last.
BR0ILKD OYsTRRs.-Dratn select oysters in col
ander. Dip them one by one into melted butter,
to prevent sticking to the gridiron and place them
on wire gridiron Broil over clear fire. When
nicely Drowned on both Sides season with salt,
pepper and plenty OF BUTTER and lay them on hot
butte toast, moistened with little hot water.
How no FRY.-In frying, It is the common mis-
take to use too little fat or else not to have it
sufficiently heated. The heat is not great enough
for frying until the fat sends up a thin smoke or
until bit OF bread dropped into it becomes brown
and crisp almost instantly. Asparagus, cauli-
ower S celery egg plant oyster plant and potatoes
smoking hot fat.
usny.n xycw M oAXre
scallOp-s shell tin d1sheA etrew In layer of grated
bread, then put some thin slices OF butter and
then oysters enough to I'LL your shells or dish.
Cover them quickly with bread crumbs, and again
add slices OF butter: Pepper the whole well, and
Put butter over the whole surface and bake in o
quick oven Serve them in their shells or In the
dish.
freshlyroasted coffee in mortar, Just enough to
crush the berries without reducing them to pow
der. Put them into a pint OF milk with hall
pound OF loaf sugar. let boil then leave it to get
cold strain 1t on the yelks OF six eggs In double
saucepan, and stir 1t on the fire till the cuSuard
thickenS When quite cold work into 1t Gill and
a-half Of cream whipped to froth. Freeze the
mixture.
How TO IRoN CUrrs.-Cuf1s laundried at home
fail to please because they are ironed out fiat and
when the buttons are put in they blister and
Wrinkle. This can be avoided II the laundress
irons the Guns until they are perfectly dry, and
then takes the broad end OF the hat-iron, and
pressing very hard on the edge, places 1t at one
end OF the cum and slowly goes over the length OF
the cum. The cum Will roll as the iron leaves it.
This is so simple an operation that one is likely to
succeed the first time she tries to do it.
OYSTER CHOwDKR--Fry out three rashers Of
picked pork In the pot you make the chowder;
add to 1t three potatoes and two onions, both
sliced; boil until they are nearly cooked soak two
OF three dozen crackers in cold water few min.
uteS, then put into the pot half can OF oysters
one quart OF milk and the soaked crackers BOi
all together few minutes; season with salt, pep
per and butter. Fish chOwder can be made the
same way by using fresh fish instead Of oysters.
OYSTER SouP.-To one quart Of oysters add halt q
pint OF water. Put the oysters on the fire in the
liquor. The moment 1T begins to simmer (not boil
for that would shrivel the oyster pour it through
cOlander into hot dish, leaving the oysters In
the colander. Put into saucepan two ounces Of
butter, and when It bubbles sprinkle in one table
spoonful Of 1Our. Let this cook few minutea
stirring 1t WELL then add to 1t gradually the oyster
juice and half = pint OF good cream (Which has
been brought to boil In another vessel; season
carefully with cayenne pepper and SALT skim we'll
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